Follow these steps for perfect results
Mixed nuts
chopped
Cardamom pods
crushed
Coconut milk
Honey
Quinoa
rinsed
Basmati rice
rinsed
Turmeric powder
Sugar
Cook the rice and quinoa with 3 cups of water on medium heat for about 15 minutes.
Boil the coconut milk in a saucepan on medium heat.
Add cardamom, sugar, and turmeric to the boiling coconut milk and boil for 10-12 minutes.
Add the cooked rice and quinoa to the coconut milk mixture.
Simmer for 5 minutes on medium heat.
Blend the mixture with an immersion blender to achieve a smooth pudding consistency.
Cool and serve with chopped nuts, fruit, maple syrup, or honey.
Refrigerate for up to 3 days, adding more milk or honey if needed after refrigeration.
Expert advice for the best results
Adjust sweetness according to personal preference.
Garnish with toasted coconut flakes for added texture.
Use full-fat coconut milk for a richer, creamier pudding.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in small bowls or glasses, garnished with nuts and a drizzle of honey.
Serve warm or cold.
Top with fresh fruit.
Enjoy as a dessert or snack.
Complements the spices.
Discover the story behind this recipe
Desserts like rice pudding are often served during festivals and celebrations.
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